Place the eggs in a large saucepan and cover with cold water. Bring to a gentle boil over medium heat, then reduce the heat and simmer for 9-10 minutes until the whites are firm.
Use a slotted spoon to transfer the eggs into an ice bath, letting them cool completely for at least 5 minutes. This makes peeling easier and stops the cooking process.
Gently tap each egg on the counter and peel away the shells under cold running water, ensuring all shell fragments are removed. Pat the eggs dry with a paper towel.
Slice each egg in half lengthwise with a sharp serrated knife. Carefully scoop out the yolks into a mixing bowl, leaving the whites intact. Set the whites aside on a platter.
Using a fork or a potato masher, mash the yolks until smooth. Add mayonnaise, Dijon mustard, relish, and a pinch of salt and pepper. Mix until creamy and well combined.
Spoon the yolk mixture back into the egg white halves, piling slightly over the edges for a messy, satisfying look. Use a small spoon or piping bag for neater filling if desired.
Sprinkle the tops generously with paprika and chopped green onions for color and flavor. Gently press the toppings into the filling to help them stay in place.
Arrange the stuffed eggs on a serving platter, cover loosely with plastic wrap, and refrigerate for 15-20 minutes to allow flavors to meld and filling to firm up.
Serve these messy, playful eggs at room temperature or chilled, encouraging everyone to dig in with their fingers and enjoy the creamy, flavorful bites.
